This is a super simple recipe to make. As well as being gluten-free, diary-free and refined sugar-free, it’s also totally GUILT-free. Winning!
It’s yummy on it’s own but my favourite is hot out of the oven with a big dollop of ricotta cheese & a drizzle of honey on top.

400g ripe banana (approx. 3 ½ medium sized bananas)
6 free range / organic eggs
12 fresh pitted dates =
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
2 teaspoons gluten free baking powder
70 g coconut flour
20 g chia seed


  • Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
  • Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined.
  • Add the coconut flour and chia seeds and mix through
  • Rest for 10 minutes to allow the chia and coconut flour to expand.
  • Lightly oil one loaf tin and then line with baking paper
  • Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut of sliced banana before baking.
  • Bake for  50 – 55  minutes ( a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.

Makes 1 loaf serves 12.



Recipe Cred – Teresa Cutter (the healthy chef)